Ceviche in Peru. Snow crab in Japan. Bay shrimp on the Oregon Coast. 

Is your mouth watering? 

Sampling local seafood is part of the travel experience to many destinations both home and away. But are your choices supporting sustainably grown, harvested and processed seafood? 

Catch the next Travel Talks webcast at 5:30 p.m. PT Wednesday, May 22, with Selina Heppell, head of the Department of Fisheries, Wildlife and Conservation Sciences in the College of Agriculture Sciences. Then, savor your next sustainable seafood meal.  

Presented by OSUAA Alumni Group Travel, with expert advice for Beavers with great taste 😉  

Register for this free event: bit.ly/TravelTalks-May22